Ingredients
- SOUP BASE:
- olive oil â 1/2 cup
- pancetta (optional) â 1 thick slice, diced
- jalapeño â 2
- onion â 2 (diced)
- garlic â 6 cloves (minced)
- fennel â 1/2 bulb (diced)
- carrot â 1 large (diced)
- chili-garlic sauce â 1 T
- tomatoes, whole peeled â 2x28 oz. (crushed by hand; drained; reserve juice)
- red bell pepper â 1 (roasted; skinned; chopped)
- anchovies â 2 oz. (drained; chopped)
- fish stock â 4 cups
- wine, dry white â 2 cups
- oregano â 2 sprigs (stemmed; chopped)
- basil â 8 large leaves (chopped)
- rosemary â 1 sprig (fried 30 sec in oil; blotted dry; stemmed)
- thyme â 2 sprigs
- bay leaf â 3
- red pepper â 1 t
- saffron â 1/2 t
- allspice â 1/4 t
- cinnamon â 1/4 t
- red wine vinegar -- 2 T
- salt
- pepper
- FINISHING THE SOUP:
- flour
- rock shrimp â 1 lb. (cleaned, drained well)
- swordfish â 1 lb. (cubed for large bite size)
- crab meat â 12 oz. (drained well; reserve juice)
- shallot â 1 (minced)
- garlic â 1 clove (minced)
- basil â 8 large leaves â finely chopped
- butter â 3 T
- olive oil â 6 T
- clams or mussels â 32 (scrubbed)
- herbs for garnish: basil, rosemary, oregano, thyme
Description
Based On The Traditional Fisherman's Soup Served In Portuguese Immigrant Households In The San Francisco Bay Area, This Recipe Is Major Crowd Pleaser At A Special-occasion Dinner…
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